Lapsang Souchong Risotto

Ingredients for 4 people:

  • 350 g of risotto rice
  • 2 shallots
  • 200 g of red chicory
  • 200g of fresh provola cheese
  • 1 l of freshly brewed Le Grandi Origini - Lapsang Souchong tea
  • 80 g butter
  • 1/2 cup white wine
  • Parmesan cheese grated
  • salt

    In a saucepan wither the chopped shallots with half the butter, add the red chicory, cut into strips, stir and add the rice.
    As the rice looks glossy pour the wine and let it evaporated, pour a ladle of tea on and continue as a usual risotto.
    Season with salt.
    After about 18 minutes add the remaining butter, two tablespoons of grated cheese.
    Serve the rice sprinkled with diced provola.